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. 2023 Nov 1;134(11):lxad255.
doi: 10.1093/jambio/lxad255.

Physiological and genomic characterization of Lactiplantibacillus plantarum isolated from Indri indri in Madagascar

Affiliations

Physiological and genomic characterization of Lactiplantibacillus plantarum isolated from Indri indri in Madagascar

Nanzhen Qiao et al. J Appl Microbiol. .

Abstract

Aims: Indri indri is a lemur of Madagascar which is critically endangered. The analysis of the microbial ecology of the intestine offers tools to improve conservation efforts. This study aimed to achieve a functional genomic analysis of three Lactiplantibacillus plantarum isolates from indris.

Methods and results: Samples were obtained from 18 indri; 3 isolates of Lp. plantarum were obtained from two individuals. The three isolates were closely related to each other, with <10 single nucleotide polymorphisms, suggesting that the two individuals shared diet-associated microbes. The genomes of the three isolates were compared to 96 reference strains of Lp. plantarum. The three isolates of Lp. plantarum were not phenotypically resistant to antibiotics but shared all 17 genes related to antimicrobial resistance that are part of the core genome of Lp. plantarum. The genomes of the three indri isolates of Lp. plantarum also encoded for the 6 core genome genes coding for enzymes related to metabolism of hydroxybenzoic and hydroxycinnamic acids. The phenotype for metabolism of hydroxycinnamic acids by indri isolates of Lp. plantarum matched the genotype.

Conclusions: Multiple antimicrobial resistance genes and gene coding for metabolism of phenolic compounds were identified in the genomes of the indri isolates, suggesting that Lp. plantarum maintains antimicrobial resistance in defense of antimicrobial plant secondary pathogens and that their metabolism by intestinal bacteria aids digestion of plant material by primate hosts.

Keywords: Indri indri; Lactiplantibacillus plantarum; Lactobacillus; antimicrobial resistance; comparative genomics; ferulic acid; lemur; polyphenols; sugar fermentationY phenolic compounds.

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